Vegetable Paella With Chorizo And Rabbit

This hearty Vegetable Paella with Chorizo and Rabbit is a show-stopping main course that brings the rustic charm of Spanish home cooking to your table. The dish combines tender, bone-in rabbit pieces with the smoky, paprika-rich flavor of sweet chorizo, creating a deeply savory base. Short-grain rice absorbs the aromatic broth infused with crumbled saffron threads and dry white wine, resulting in grains that are perfectly cooked and flavorful. Fresh vegetables like zucchini, bell peppers, and peas add color and texture, while a final rest allows the flavors to meld beautifully. It's an ideal dish for weekend gatherings or special weeknight dinners when you want to impress with robust, comforting flavors.

Cooking Method: Baking, Boiling

Cuisine: Spanish

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1091

Description

This hearty Vegetable Paella with Chorizo and Rabbit is a show-stopping main course that brings the rustic charm of Spanish home cooking to your table. The dish combines tender, bone-in rabbit pieces with the smoky, paprika-rich flavor of sweet chorizo, creating a deeply savory base. Short-grain rice absorbs the aromatic broth infused with crumbled saffron threads and dry white wine, resulting in grains that are perfectly cooked and flavorful. Fresh vegetables like zucchini, bell peppers, and peas add color and texture, while a final rest allows the flavors to meld beautifully. It's an ideal dish for weekend gatherings or special weeknight dinners when you want to impress with robust, comforting flavors.

Ingredients

chicken stock
crumbled saffron threads
dry white wine
olive oil
rabbit, cut into 2-inch pieces (on the bone)
sweet chorizo, cut into 1/4-inch slices
zucchini, cut into 1/2-inch cubes
scallions, sliced into 1/2-inch pieces
mushrooms, quartered
frozen lima beans
frozen organic peas
red bell pepper, seeded and diced
green bell pepper, seeded and diced
carrot, peeled and diced
tomatoes, seeded and chopped
garlic, minced
paprika
short-grain rice
chopped parsley
salt, to taste

Directions

1
Combine chicken stock, saffron, and white wine in a saucepan. Bring to a boil, then reduce heat and keep warm while preparing other ingredients.
2
Heat olive oil in a wide paella pan (or large skillet) set over two burners or on medium-high heat.
3
Add rabbit pieces to the hot pan and cook until lightly browned on all sides, about 10 minutes.
4
Transfer browned rabbit to a plate and set aside, keeping warm.
5
Add sliced chorizo to the same pan and cook for about 3 minutes until lightly browned.
6
Add zucchini, scallions, mushrooms, lima beans, peas, red and green bell peppers, and carrot. Sauté until vegetables are just tender, about 5 minutes.
7
Season vegetables with salt.
8
Stir in chopped tomatoes, minced garlic, and paprika. Sauté for 1 minute to release the aromas.
9
Add short-grain rice to the pan, tossing gently to coat the rice with the vegetables and oil. Stir in chopped parsley.
10
Preheat oven to 350°F (175°C).
11
Pour the hot saffron broth into the pan. Bring to a boil on the stovetop and cook for 5 to 10 minutes, or until some of the liquid reduces.
12
Stir in the reserved rabbit pieces, ensuring they are submerged in the liquid. Adjust seasoning with more salt if needed.
13
Transfer the paella pan to the preheated oven. Cook uncovered for 10 to 12 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
14
Remove paella from the oven. Cover loosely with foil and let rest for 10 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1091kcal

% Daily Value *
Total Fat 63g97%
Saturated Fat 15g75%
Cholesterol 320mg107%
Sodium 310mg13%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Sugars 2g
Protein 98g196%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-paella-with-chorizo-and-rabbit/